Salmon with Lentils and Dijon Balsamic Sauce

In a medium saucepan, melt butter over medium heat.

Meanwhile, peel carrots and cut in 1/4 inch dice. Trim the leek down to the white part only. Rinse to remove dirt. Cut in half lengthwise, then cut cross-wise into 1/4 inch slices. Add carrot and leek to pan. Sweat over medium for about three minutes. Peel and crush garlic, dice tarragon, add to leek and carrot. Saute for another two minutes. Add bay leaf and lentils and water.

Increase heat to high. Bring to boil, reduce to simmer, season with salt and pepper, cover with lid, and let simmer for about 20 minutes until water is absorbed and lentils are cooked through.

While lentils are cooking, prepare fish. Pat salmon dry. Preheat large skillet with oil over medium high. Season skin with pepper only. Add fish to pan skin side down. Season flesh with salt and pepper. Keep fish on medium high until skin browns around the edges and fat has started to melt on the sides of the fillet. Reduce heat to medium low.

Continue to cook until fish has almost cooked through. Flip to flesh side and cook for one minute more. Remove to plate.

Meanwhile bring balsamic to high heat in a small saucepan. Reduce by half. Whisk in Dijon and 2 tsp. Butter. Season to taste with salt and pepper.

Cut bacon into 1/2 inch strips crosswise. Preheat 1 T. oil in medium saute pan. Add bacon. Saute to render fat until bacon is crisp. Remove with slotted spoon to drain on paper towels.

To serve, dish a serving of lentil onto a plate, top with a salmon fillet, skin up, and surround with a couple of tablespoons of the balsamic-Dijon sauce.